FOURty Seconds with Laurent Loudeac

05 Apr 2016
2 min read
FOUR heads to Wellington, New Zealand, to speak to head chef Laurent Loudeac to find out what’s cooking in restaurant Hippopotamus…

What are your earliest memories of being interested in food?

I used to cook lunch for my dad when we had our 2 hourlunch break at school(12 to 14 years old) and this why I got into cooking.

What would you say has inspired your cooking the most?

My greatest inspiration has come through my travels and ingredients.

Describe your culinary style…

Very French with a mixture of worldwide flavour. I have a very Classic technique and try to use a maximum of 3 to 5 components on plate.

What would you say in the main focus/concept forrestaurant Hippopotamus?

We try to focuson French flair for the food and the service and to give our customer a unique experience.

What do you think makes Hippopotamus restaurant sosuccessful?

It is the uniqness of well executed French service and food in wellington that makes us successful.

What are your most indispensable ingredients?

Guerande salt and at the moment Ora King.

What kind of experience do you aim to give guests at your restaurant?

To give them a unique experience in wellington and transport them to France for the time of their meal.

What would you say has been the most memorable moment in your culinary career so far?

Cooking for the whole cast of premiere of the 1stHobbit movieand most recently, winning the world champion title for the Dilmah real high tea challenge amongst 14 countries and 21 teams.

If you could go back in time, what advice would you give your younger self, starting out a career in the world of food?

To reach for the stars and try to get in the best restaurants possible to gain as much knowledge as possible.

What is your guilty pleasure?

A nice bottle ofPinot Noir to relax.

What restaurant is currently at the top of your list to dine at?

The Grove in Auckland, New Zealand.

Find out more about Chef Loudeac